Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 pounds mixed mushrooms, sliced (cremini, chanterelles, oyster, or portobello recommended)
- ½ teaspoon kosher salt
- ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc preferred)
- 4 cups vegetable broth
- 1 teaspoon vegetable bouillon
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 bay leaf
- ½ teaspoon red pepper flakes
Additional Ingredients
- 1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons salted butter
- ½ cup frozen peas
- ¼ cup flat leaf parsley, finely chopped
- Crusty bread, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the diced onions once the oil is glistening and cook until they begin to soften, about 3 minutes. Add minced garlic, half of the sliced mushrooms, and salt. Cook while stirring often until the mushrooms start to soften, approximately 5 minutes.
- Deglaze and Simmer: Pour in the dry white wine and bring to a boil over high heat. Lower the heat and simmer until the wine reduces by one third, around 8 minutes. Add vegetable broth, bouillon, black pepper, thyme, bay leaf, red pepper flakes, and the peeled and chopped potatoes. Bring to a boil over high heat again, then reduce heat to low. Simmer the stew, stirring occasionally, until potatoes are tender, about 20 minutes.
- Brown Remaining Mushrooms: While the stew simmers, melt salted butter in a large skillet over medium heat. Add the remaining mushrooms and cook, stirring frequently, until they are golden brown, about 5 minutes. Remove from heat after browning.
- Combine and Finish: Stir the frozen peas, chopped parsley, and browned mushrooms into the stew. Mix well to incorporate all flavors evenly.
- Serve: Remove the bay leaf, ladle the stew into bowls, and serve hot with crusty bread on the side for dipping and enjoying.
Notes
- You can use any combination of mushrooms you prefer; wild mushrooms enhance the umami depth.
- If you prefer a thicker stew, mash some of the potatoes in the pot.
- Adjust the red pepper flakes to control the spice level.
- For a richer flavor, substitute vegetable broth with mushroom broth if available.
- Ensure to remove the bay leaf before serving as it can be tough and sharp to bite into.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
